Waffles—what’s not to love? They’re cozy, versatile, and perfect for breakfast, brunch, or even dinner. If you’re following the Autoimmune Protocol (AIP), though, finding a waffle recipe that’s tasty AND diet-friendly can feel next to impossible. But guess what? AIP Cassava Flour Waffles are here to save the day.
They’re crispy on the outside, fluffy on the inside, and made with simple, nourishing ingredients that won’t mess with your sensitivities. Sounds amazing, right? Let’s get straight to the recipe so you can whip up these golden beauties in no time!
Quick Recipe Snapshot
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Makes: 4 large waffles or 6 smaller ones (perfect for sharing—or keeping them all to yourself!).
Skill Level: Totally beginner-friendly. Even if you don’t cook often, you’ve got this.
Equipment:
- A waffle iron (non-stick makes life easier!)
- A large mixing bowl
- Something to stir with, like a whisk or spatula
Pro Tip: Prep ahead! Make the batter a day in advance and store it in the fridge. Cooked waffles also freeze like a dream—up to three months. Perfect for busy mornings.
What You’ll Need
Ingredients (with a few tips thrown in):
- 2 cups cassava flour (trust me: Otto’s is the best for firm, non-gummy waffles)
- 2 cups milk of choice (try coconut milk or tiger nut milk for AIP greatness)
- 6 tablespoons ghee or coconut oil (melted, slightly cooled)
- ¼ cup collagen peptides (optional, for extra protein)
- 2 tablespoons maple sugar or coconut sugar (for a bit of sweetness)
- 1 tablespoon apple cider vinegar (don’t skip—it helps with texture)
- 1 teaspoon cinnamon (optional, but adds a cozy vibe)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Substitutions:
- Milk: Tiger nut milk is a great nut-free alternative if coconut milk isn’t your thing.
- Sweetener: Maple sugar can be swapped with coconut sugar—or left out for savory waffles.
- Fat: Ghee gives richness, but coconut oil works for a dairy-free option.
Let’s Make Waffles!
Follow these steps, and you’ll have a stack of perfect waffles before your coffee gets cold:
Step 1: Warm Up That Waffle Iron
Get your waffle iron preheated. If it isn’t non-stick, a little coconut oil spray goes a long way.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the cassava flour, collagen peptides (if using), maple sugar, baking soda, cinnamon, and sea salt. Give it a good mix so there are no clumps.
Step 3: Add the Wet Stuff
Now, stir in the melted ghee or coconut oil, milk of your choice, and apple cider vinegar. You want a batter that’s thick but smooth—not too dry and not too runny.
Quick Tip: If it feels too dry, add a splash of milk until it’s just pourable. The batter should be thicker than pancake batter.
Step 4: Cook the Waffles
Pour about ⅔ of your waffle iron’s capacity with batter (roughly 5 ounces for most irons). Close the lid and cook for about 4 minutes, until golden and crispy. When steam stops escaping, you’re almost there!
Visual Cue: Your waffle should be crisp on the outside but soft and fluffy inside.
Step 5: Serve & Enjoy
Carefully remove the waffles (use tongs or a spatula). Serve warm with your favorite toppings. Maple syrup, fresh berries, coconut yogurt—you decide!
Ways to Switch It Up
Get Creative:
- Vegan Option? Skip the collagen peptides and use coconut oil instead of ghee.
- Not a Sweet Tooth? Leave out the sugar for savory waffles—they pair great with avocado or sausage.
- Feeling Fancy? Go all out with toppings like whipped coconut cream and caramelized bananas.
Seasonal Flair:
- Summer: Add fresh berries or a berry compote.
- Winter: Warm cinnamon-spiced apple slices make a cozy topping.
Storage & Reheating Tips
Keep It Fresh:
- Fridge: Store cooked waffles in an airtight container for up to 5 days.
- Freezer: Freeze them for up to 3 months! To prevent sticking, freeze them flat on a baking sheet first, then transfer to a bag.
Warm Them Up:
- Refrigerated waffles: Pop them in a toaster oven at 350°F for 5 minutes.
- Frozen waffles: Thaw first for best results, then reheat until crispy.
With these AIP Cassava Flour Waffles, you don’t have to compromise on flavor or health. Whether you’re serving yourself or treating your family, these waffles will hit the spot every time. Ready to give them a try? Let me know how it goes! Happy cooking!
PrintAIP Cassava Flour Waffles
These AIP Cassava Flour Waffles are crispy on the outside, soft on the inside, and perfect for breakfast or brunch. Made with nutrient-rich cassava flour and free from eggs, dairy, and gluten, they’re a wholesome treat that’s easy to customize for sweet or savory cravings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 large waffles 1x
- Category: Breakfast/Brunch
- Cuisine: AIP (Autoimmune Protocol), Paleo
Ingredients
- 2 cups cassava flour (Otto’s brand recommended)
- 2 cups milk of choice (coconut or tiger nut milk for AIP)
- 6 tablespoons ghee or coconut oil (melted and slightly cooled)
- ¼ cup collagen peptides (optional)
- 2 tablespoons maple sugar or coconut sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon (optional)
- ½ teaspoon baking soda (sifted)
- ½ teaspoon sea salt
Instructions
Plug in your waffle iron to preheat. Lightly grease it with coconut oil spray if it’s not non-stick.
In a large mixing bowl, whisk together cassava flour, collagen peptides (if using), maple sugar, baking soda, cinnamon, and sea salt until evenly combined.
Pour in melted ghee or coconut oil, milk of choice, and apple cider vinegar. Mix well to form a thick batter. Avoid thinning it with extra milk—this consistency is key for fluffy waffles.
Spoon batter into the waffle iron, filling about two-thirds full (approximately 5 ounces per waffle). Close the lid and cook for about 4 minutes or until golden brown and crisp. Steam escaping signals they’re almost done.
Carefully remove waffles using tongs or a spatula. Serve immediately with your favorite toppings like maple syrup, fresh fruit, or coconut yogurt.
Notes
Serving Suggestions:
Pair these waffles with fresh berries, whipped coconut cream, or crispy bacon for a complete meal. For savory options, top with sliced avocado or serve alongside sausage.
Tips & Tricks:
- Use Otto’s cassava flour for consistent results; avoid starchier brands like Terra Soul or Anthony’s.
- The batter should be thick—don’t thin it out! This ensures the waffles hold their shape without eggs.
Storage & Reheating:
- Storage: Refrigerate cooked waffles in an airtight container for up to 5 days or freeze for up to 3 months. Freeze individually on a tray before transferring to a bag to prevent sticking.
- Reheating: Reheat refrigerated waffles in a toaster oven at 350°F for about 5 minutes until crisp. For frozen waffles, thaw first before reheating to avoid sogginess.
